Beef & Bay Stew (268 )
A fall apart and warming beef dish with the fragrant aroma of bay leaf. Bay leaf helps to improve digestion is anti-inflammatory and helps to relieve stress. This dish is best cooked in a slow cooker.
Ingredients
Low-fibre - 2 grams fibre per serve
| 2 large carrots peeled & sliced |
| 4 large peeled potatoes chopped into quarters |
| 2 tablespoons onion powder |
| 1 kg grass-fed rump or gravy steak cubed |
| 1 small tub of tomato paste |
| 3 beef stock cubes |
| 1 tablespoon brown sugar |
| 6 cups water |
| 1/4 cup Worcestershire sauce |
| 4 bay leaves |
| A generous grind of black pepper |
| If required, use a tablespoon of cornflour to thicken |
High-fibre - 4 grams fibre per serve
| 2 large carrots sliced |
| 4 large potatoes chopped into quarters |
| 2 grams peeled and sliced onions |
| 1 kg grass-fed rump or gravy steak cubed |
| 1 small tub of tomato paste |
| 3 beef stock cubes |
| 1 tablespoon brown sugar |
| 6 cups cups of water |
| 1/4 cup Worcestershire sauce |
| 4 bay leaves |
| A generous grind of black pepper |
| If required, use a tablespoon of cornflour to thicken |
Beef & Bay Stew Directions
Add beef and all other ingredients to the slow cooker, turn on a low heat and leave for 8-10 hours
Remove bay leaves before serving, and thicken the sauce if required
Best served with crusty bread of your choice (extra fibre to be considered)
Recipe notes
Consuming <500 grams of cooked red meat per week is advised in accordance with the World Cancer Research Fund’s (WCRF) recommendation.
